21. Black Rice Vegetable Stir-Fry Salad
Ingredients
- 1 cup black rice
- 1 3/4 cup water or chicken stock
- 2 organic celery stalks
- 2 organic carrots
- 1/2 organic red pepper
- 2-3 green onion stalks
- 1/2 bunch cilantro leaves
- 1/2 lime juice
- 3 T oil (use 1 T oil for stir frying)
- salt to taste (omit if using stock)
Instructions
- Wash black rice in a strainer and place in rice cooker with liquid. Cook and allow too cool.
- Wash and chop vegetables in thin diagonal slices. Wash cilantro and coarsely chop and set aside.
- Visit here to read the full instructions: Recipe Source
22. Eggplant & Tofu with Soy Lime Sauce – Baked Eggplant Stir fry
Ingredients
- 7 oz Tofu , cubed
- 4 to 5 small eggplants or 2 long eggplants , sliced
- 1/4 tsp salt
- dash of pepper
- 1/2 tsp garlic powder
- 2 tsp cornstarch or use arrowroot starch
Sauce:
- 1.5 tbsp soy sauce , use tamari for glutenfree
- 1 tbsp chili garlic paste
- 1 tbsp lime juice
- 1 to 1.5 tbsp maple syrup
- a good pinch of salt and pepper
- 1/2 tsp cornstarch
Instructions
- Place and oiled baking dish (stoneware or glass) in the oven. Preheat the oven to 400 degrees F. In a bowl, add the tofu and sliced eggplant. Spray oil or water. Add the rest of the ingredients and toss to coat. Take the dish out after 10 mins carefully. Spread the tofu and eggplant and bake for 30 mins.
- Mix the sauce ingredients in a small bowl. Take the baking dish out of the oven and add the sauce to the dish. Mix to coat. (You can also add some quick cooking veggies to the dish at this point like thinly sliced carrots, peppers).
- Visit here to read the full instructions: Recipe Source
23. Spicy Mushroom Stir Fry With Garlic, Black Pepper, and Chives
Ingredients
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds (my addition)
- 1 teaspoon cumin seeds
- 1 or 2 coarsely crushed red chilies
- 1 medium sized red onion, thinly sliced
- 2 pods of garlic, thinly sliced
- 2 cups thickly sliced or quartered baby bella mushrooms (about 8 ounces)
- Salt to taste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons freshly chopped cilantro
- 1 teaspoon freshly chopped chives (my addition)
- 1/2 lime (my addition)
Instructions
- Heat the oil on medium heat for about 1 minute and add in the mustard seeds and the cumin seeds and wait until the mustard seeds begin to crackle.
- Add in the dried red chilies and the red onions and sauté for 3 to 4 minutes until the onions wilt and begin to turn slightly crisp at the edges.
- Visit here to read the full instructions: Recipe Source
24. Ultimate Teriyaki Stir-Fry
Ingredients
For the Teriyaki Sauce:
- 1 1/2 tablespoons arrowroot powder
- 1 tablespoon roughly chopped fresh ginger
- 3-4 medium cloves garlic, minced
- 1/2 cup water
- 1/3 cup tamari or coconut aminos
- 3 1/2 tablespoons pure maple syrup
- 1/2-1 tablespoon freshly squeezed lemon juice
- 1 teaspoon blackstrap molasses
For the Stir-Fry:
- 4-6 teaspoons water, divided
- 1 cup sliced carrot (in discs or half-moons)
- 1-2 pinches sea salt
- 1 cup sliced zucchini or green beans cut into bite-size pieces
- 4-5 cups broccoli florets
- 1 1/2 cups red, yellow, or orange bell pepper, cored, seeded, and sliced (1 medium-large)
- 3/4–1 cup cubed baked tofu or marinated tempeh (optional; see note)
- 1/2-3/4 cup roughly chopped or crushed raw cashews
Instructions
To Make the Teriyaki Sauce:
- Using a blender or immersion blender, puree all the ingredients for the sauce.
To Make the Stir-Fry:
- In a sauté pan over high heat, add 2–3 teaspoons of the water, carrot, and sea salt. Reduce heat to medium-high, cover, and let the carrot steam for a few minutes. Remove the cover, return heat to high, and add the zucchini. Toss through to let sear slightly, then add remaining 2–3 teaspoons water, broccoli, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2–3 minutes, just until broccoli turns bright green (the veggies will continue to cook in sauce, so do not overcook).
Visit here to read the full instructions: Recipe Source
25. Sesame Glass Noodles Stir-Fry With Vegetables
Ingredients
- 1 teaspoon vegetable oil
- 2 teaspoon soy sauce
- 2 cloves garlic
- 4 medium shiitake mushrooms
- 1 cup spinach
- salt to taste
- 1/2 teaspoon toasted sesame oil
- 1 serving glass noodles
Instructions
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Soak 1 serving of glass noodles in a bowl of water, covering the noodles completely. They usually come in separate serving sizes, rolled into a ball of some sort.
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Heat 1 teaspoon of vegetable oil in a frying pan over low heat. Meanwhile, mince two cloves of garlic.
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When the frying pan is hot enough, throw in the minced garlic and fry. Meanwhile, rinse 4 medium shiitake mushrooms and slice it. Check the garlic periodically and make sure it doesn’t burn.
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When the garlic starts to brown, add the sliced shiitake mushrooms and fry on medium heat. Meanwhile, wash about 1 cup of spinach and chop (if necessary) roughly.
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When the shiitake mushrooms are cooked, add in the spinach. Fry until the spinach is cooked.
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Add a teaspoon of soy sauce first and mix it thoroughly in the pan.
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Visit here to read the full instructions: Recipe Source
26. Ginger Miso Stir Fry with Broccoli and Tofu
Ingredients
- 1-2 cups broccoli florets, organic (I used 1 1/4 cups frozen but fresh are even better!)
- 8oz firm tofu, cubes
- 1 tangerine, peeled, sliced
- 1 cup brown rice, cooked
- 1-2 tsp extra virgin olive oil for the pan (or just use water if you prefer)
- 1 Tbsp tamari (use less or a low-sodium option for lower sodium)
- 1 Tbsp white miso paste
- 1-2 Tbsp maple syrup
- 1/2 tsp fresh ginger, grated
- optional: water to thin sauce
Instructions
- Add oil to skillet and warm over high heat.
- Add broccoli. Saute for 1-2 minutes.
- Visit here to read the full instructions: Recipe Source
27. Stir-Fry Cauliflower “Rice” with Tofu and Vegetables
Ingredients
- 1 large cauliflower , 1 large head should yield ~5 cups cauliflower “rice”
- 1 green bell pepper , diced into large pieces
- 1 red bell pepper , diced into large pieces
- ½ white onion , diced into large pieces
- 14 oz firm tofu , block
- 6 cloves garlic , minced
- 1 ½ inch ginger , minced
- ¼ cup green onion , finely chopped
- ¼ cup thai basil , finely chopped
- 2 1/2 tbsp cooking oil , divided
For the Sauce:
- 4 tbsp tamari sauce , such as San-J Tamari or soy sauce (for a non gluten-free version)
- 3 tbsp coconut milk , lite or regular
- 1 tbsp pure maple syrup
- 2 tbsp water
- ½ teasp corn starch
- ½ tbsp chili sauce , more or less to taste (such as Huy Fong Chili Sauce or Sriracha)
Instructions
To Prepare the Cauliflower Rice & Vegetables:
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Wash the cauliflower and cut into large pieces.
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In two separate batches, using a food processor, quickly pulse the large pieces of cauliflower 8-9 times until uniformly chopped into rice-size pieces (should yield ~5 cups). Be sure not to get it too fine. If there are a few larger pieces still in the mix, chop them down by hand or remove them. Set aside.
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To prepare the vegetables, add the diced red bell peppers, green bell peppers, and onions into the food processor and pulse 3-4 times until just chopped.
To Prepare the Tofu:
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Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
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Cut the tofu into small cubes. Using a non-stick pan, pan-fry the tofu cubes on medium-high heat with 1 1/2 tbsp oil.
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Gently Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides. If you find that the tofu is sticking to the pan, add a little more oil or turn down the heat. Set aside. While the tofu is cooking, continue with the recipe.
To Prepare The Dish:
- In a large non-stick skillet or wok, heat 1 tbsp of oil on medium heat. Add the fresh garlic and ginger and fry for about 10-15 seconds until fragrant.
- Add the chopped onions and bell peppers. Saute on medium-high heat, mixing frequently, until all the vegetables are tender, yet still remain crispy.
- Add the cauliflower “rice” and combine with the rest of the ingredients. Stir-fry uncovered on medium heat, mixing frequently, until all of the water has released and evaporated and the cauliflower “rice” is tender, yet still remains crispy (~15 min).
- In the meantime, whisk together all the sauce ingredients in a bowl and set aside. Add more or less chili sauce depending on your preference of spice.
- Visit here to read the full instructions: Recipe Source
28. Vegan “Mango” Chicken Stir-Fry
Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons organic brown sugar
- 1 teaspoon sambal oelek or sriracha sauce (or to taste, optional)
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 cups seitan (or an 8-ounce package), cut into 1/2-inch chunks
- 1 tablespoon cornstarch
- 2 tablespoons canola oil (or high-heat oil of choice)
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 scallions, white and green parts separated and chopped
- 1 medium red bell pepper cut into 1-inch chunks
- 1 1/2 cups green beans, cut into 1-inch pieces
- 1 1/2 cups diced mango (1 large or 2 small mangoes)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted cashews
For Serving
- Coconut rice (or cooked rice of choice)
Instructions
- Whisk all ingredients for the sauce together in a small bowl. Set it aside.
- Place the seitan into a medium bowl with the cornstarch and toss a few times to coat the seitan.
- Coat the bottom of a large skillet with oil and place it over medium heat.
- When the oil is hot, add the seitan in an even layer. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides. Transfer the seitan to a plate.
- Add the garlic, ginger and white parts of scallions to the skillet. Sauté for about 1 minute, until very fragrant.
- Turn up the heat to high and add the bell pepper and green beans to the skillet. Stir-fry for about 2 minutes, until the veggies are tender-crisp.
- Visit here to read the full instructions: Recipe Source
29. Hoisin Tofu Mushroom Stir Fry
Ingredients
Quick Hoisin Sauce:
- 3 tbsp soy sauce use tamari to make gluten-free
- 1 tsp molasses
- 2 tbsp smooth peanut butter or almond butter
- 2 tsp rice vinegar
- 1/2 tsp toasted sesame oil
- 3/4 tsp garlic powder
- 1 tbsp sugar or sweetener of choice
- a generous dash of black pepper
Hoisin Tofu Mushroom stir fry:
- 2 tsp oil
- 14 oz tofu pressed and cubed
- 6 to 8 oz sliced crimini or white mushrooms
- 3 cloves of garlic finely chopped
- 1/4 to 1/2 tsp red pepper flakes
- 1/2 to 1 cup other veggies
- 3/4 cup water divided
- 1 tsp cornstarch or other starch
Instructions
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Heat oil in a skillet over medium heat. Add pressed tofu and cook until golden on most sides. 5 to 7 mins.
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Remove tofu from pan. Add mushrooms, garlic, a pinch of salt and pepper flakes and cook until golden on some sides. 6 to 8 mins.
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Add in the broccolini, peppers or other veggies and mix in.
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Visit here to read the full instructions: Recipe Source
30. Sesame Asparagus Stir Fry
Ingredients
- 2 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 2 large garlic cloves, chopped
- 2 pounds asparagus, ends trimmed, cut into 2-inch-long pieces
- (Optional) 4 teaspoons sesame seeds
Instructions
- In a skillet, add sesame oil and garlic and heat until hot.
- Add asparagus to skillet and stir for about 5 minutes.
- Visit here to read the full instructions: Recipe Source
